I've been making garlic butter for years, storing it for months at a time. When I read that garlic-in-oil can grow dangerous amounts of botulinum toxins after similar lengths of time, I wondered how ...

I have read in many places 1,2,3 claims of a link between preparing foods sous vide and botulism, with claims that this is because the food is prepared in a vacuum.
This struck me as illogical, so I ...

So I understand that cooking sous vide has a potentially high risk of botulism due to the anaerobic environment (vacuum). As such, you need to be careful with time and temp combinations. If you are ...

Ever since a man has died (in my country) because of eating home-made ham contaminated with botulism, I'm really concerned about it and I see risks everywhere.
I have 2 questions related to it, and I ...

Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone.
Any risks, especially in regards to botulism...opinions sought. Never heard about ...

I've always been told that if you see air bubbles in canned food, you should treat it like toxic waste. Today I opened a can of tomatoes and saw a few air bubbles form along the edges of the can. Is ...

I have been doing olives (mixed kalamata and jumbo green/mazinilla) with a salty brine with dehydrated galic and herbs with a layer of olive oil over the top. Now is this safe or not?? i leave it to ...

We put several cloves of garlic in Olive Oil and stuck it in the fridge. The garlic was not pressed or anything, just peeled and placed in the oil and then placed in the fridge. The next day it was ...

I was planning to make a load of garlic and basil olives up at home and send them in the post to some friends. Is it safe for me to send these olives in the post and for them not to be refrigerated ...